1
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Guo J, Huang Y, Gu X, Meng Z. Spirulina platensis protein-based emulsion gel as fat substitute in meat analogs: Evaluation performance across post-processing. Food Chem 2024; 463:141414. [PMID: 39383797 DOI: 10.1016/j.foodchem.2024.141414] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/01/2024] [Revised: 07/24/2024] [Accepted: 09/22/2024] [Indexed: 10/11/2024]
Abstract
In this paper, Spirulina platensis protein-based emulsion gels were investigated as fat substitutes in meat analogs and compared with conventional fat sources like palm oil, oleogel, and soybean oil. Evaluating parameters such as cooking loss, shrinkage, texture, appearance, and moisture distribution across various cooking methods. Emulsion gels imparted superior juiciness to meat analogs whereas palm oil and oleogel led to drier meat textures. Besides they also resulted in comparable cooking loss and shrinkage to traditional fats, indicating preferred fat options for incorporation of emulsion gels. The novel emulsion gel-filled meat analogs exhibited robust tolerance across three distinct cooking methods, boiling, steaming, and deep-frying. Steamed meat analogs exhibited brighter MRI signals, while fried counterparts displayed peripheral hollowing, attributed to steam's energy transfer and humidity-induced water migration, respectively. Overall, the study underscores the efficacy of these fat analogs in meat analogs, offering insights into their potential as viable alternatives in food formulations.
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Affiliation(s)
- Jiaxin Guo
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Yizhou Huang
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Xinya Gu
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China
| | - Zong Meng
- State Key Laboratory of Food Science and Resources, School of Food Science and Technology, Jiangnan University, 1800 Lihu Road, Wuxi 214122, Jiangsu, People's Republic of China.
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2
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Lv Y, Zhang M, He X, Du F, Xiao Y, Wang J, Xin Y, Yang Y. Impact of konjac glucomannan with varied deacetylation degrees on plant-based meat analogue: Study on the gel properties, digestibility, and microstructure. Int J Biol Macromol 2024; 277:134377. [PMID: 39094870 DOI: 10.1016/j.ijbiomac.2024.134377] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 03/21/2024] [Revised: 07/18/2024] [Accepted: 07/30/2024] [Indexed: 08/04/2024]
Abstract
Polysaccharides are widely used to improve the quality of plant-based meat analogue (PMA). In this study, four kinds of konjac glucomannan (KG) with different deacetylation degrees (DD) were prepared, namely KG1 (native KG, DD = 0.00 %), KG2 (DD = 41.40 %), KG3 (DD = 80.01 %) and KG4 (DD = 89.07 %), and their effects on the quality of PMA were studied. Results manifested that KG3 improved the hardness (from 3017.16 g to 3307.16 g) and protein digestibility (from 49.65 % to 53.01 %) of PMA without reducing the P21, KG2 and KG4 were less effective than KG3, while KG1 led to a significant decline in the hardness and protein digestibility of PMA. The rheological properties and intermolecular force analysis showed that the partially deacetylated KG was more conducive to improving the G' of the protein system during heating and the proportion of covalent bonds in PMA. These findings suggested that partially deacetylated KG was more promising than native or highly deacetylated KG in PMA. Furthermore, scanning electron microscopy revealed that the morphology of KG gradually changed from fine filaments, to coarse filaments, short filaments and granules as DD increased. This study provides a theoretical basis for the application of partially deacetylated KG in PMA.
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Affiliation(s)
- Yuanqi Lv
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China; School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Mianzhang Zhang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China
| | - Xiying He
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Fute Du
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Yunxi Xiao
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China
| | - Jing Wang
- College of Tourism and Culinary Science, Yangzhou University, Yangzhou 225127, China
| | - Ying Xin
- College of Food Science and Technology, Henan University of Technology, Zhengzhou, Henan 450001, China.
| | - Yanjun Yang
- School of Food Science and Technology, Jiangnan University, Wuxi, Jiangsu 214122, China.
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3
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Hou J, Liu M, Liu Y, Chuang R, Zhang H, Zheng L, Li H, Xia N, Ma Y, Rayan AM, Ghamry M. Strategy to kill two birds with one stone: High internal phase Pickering emulsions to modulate 3D printed pork texture as a dysphagia diet. Food Chem 2024; 463:141319. [PMID: 39326315 DOI: 10.1016/j.foodchem.2024.141319] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/20/2024] [Revised: 09/07/2024] [Accepted: 09/14/2024] [Indexed: 09/28/2024]
Abstract
This study proposes a kill two birds with one stone strategy to improve the health and safety of pork with high internal phase Pickering emulsions (HIPPEs). HIPPEs improved the pseudoplasticity and viscosity (from 619.3 to 1712 Pa·s at 0.1 s-1) of the pork, favoring smooth extrusion and adhesion of the ink. Shear recovery of pork gel increased from 39.20 % to 77.78 % by addition of HIPPEs. HIPPEs enhanced the pork gel viscoelastic properties (K4 = 341.29, K5 = 453.11) and yield stress (268.55 Pa). HIPPEs-adjusted pork gel (HPG) has favorable 3D printing, pork aroma, safe swallowing (level 5 food), and high digestibility (80.40 %), demonstrating its potential as a dysphagia diet. HPG reduced the cooking loss of pork (from 30.8 % to 1.9 %), which is suitable for dysphagic patients with reduced salivation. HIPPEs adjusts the properties of pork gel by filling and winding gel networks. These results provide new ideas for the development of special formula foods.
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Affiliation(s)
- Jingjie Hou
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Mengzhuo Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yujia Liu
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Rui Chuang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Huajiang Zhang
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Li Zheng
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Hanyu Li
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China.
| | - Ning Xia
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Yanqiu Ma
- College of Food Science, Northeast Agricultural University, Harbin, Heilongjiang 150030, PR China
| | - Ahmed M Rayan
- Food Technology Department, Faculty of Agriculture, Suez Canal University, Ismailia 41522, Egypt
| | - Mohamed Ghamry
- Food Technology Department, Faculty of Agriculture, Benha University, Moshtohor 13736, Egypt
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4
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Lang Y, Wang M, Zhou S, Han D, Xie P, Li C, Yang X. Fabrication, characterization and emulsifying properties of myofibrillar protein-chitosan complexes in acidic conditions. Int J Biol Macromol 2024; 262:130000. [PMID: 38331058 DOI: 10.1016/j.ijbiomac.2024.130000] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/09/2023] [Revised: 01/30/2024] [Accepted: 02/04/2024] [Indexed: 02/10/2024]
Abstract
Polysaccharides are employed to modify proteins, forming complexes that enhance the functional properties of proteins, such as emulsification and stability. In this study, myofibrillar protein (MP)-chitosan (CS) complexes were formed between CS and MP under acidic conditions (pH 3.0-6.0). Results showed that CS can improve the solubility and emulsifying properties of MP, and the MP-CS complexes at pH 3.0 and 6.0 had better emulsifying properties. Concurrently, the particle size results indicated that better the emulsifying properties of the complex, the smaller the particle size. Consequently, the characteristics of the MP-CS complexes (at pH 3.0 and 6.0) were investigated. Our analysis using Fourier transform infrared spectroscopy revealed that the amide I band of MP was blue-shifted with the addition of CS, signifying a decrease in hydrogen bonding within MP. The endogenous fluorescence spectra showcased that the hydrophobicity surrounding the tryptophan residues in the protein changed, leading to enhanced polarity. Thermogravimetric analysis and differential scanning calorimetry further confirmed that the addition of CS improved the thermal stability of MP. These findings provide valuable insights into the interactions between MP and CS. Furthermore, the MP-CS complex can be leveraged to create a Pickering emulsion system for the efficient delivery of bioactive substances.
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Affiliation(s)
- Yumiao Lang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
| | - Mingru Wang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Shasha Zhou
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Dandan Han
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Peng Xie
- Institute of Animal Science, Chinese Academy of Agricultural Sciences, No. 2 Yuanmingyuan West Road, Beijing 100080, China
| | - Cuiping Li
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China
| | - Xiaoxi Yang
- Hebei Key Laboratory of Public Health Safety, College of Public Health, Hebei University, No. 180 Wusidong Road, Baoding 071002, China.
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5
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Kim YJ, Kim J, Kim TK, Cha JY, Shin DM, Jung S, Choi YS. Effects of konjac glucomannan as a freeze-denaturation inhibitor or binder on the physiochemical properties of heat-induced gel of freeze-dried duck blood. J Food Sci 2024; 89:450-459. [PMID: 38051012 DOI: 10.1111/1750-3841.16838] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 07/28/2023] [Revised: 10/05/2023] [Accepted: 10/27/2023] [Indexed: 12/07/2023]
Abstract
During freeze-drying, the degradation or eutectic melting of duck blood proteins can reduce the quality of duck blood gels. However, the interaction between proteins and polysaccharides during drying can improve protein-based gel quality. Therefore, here, we investigated the physicochemical properties of heat-induced gels of freeze-dried duck blood (FDB) and FDB with different proportions of the polysaccharide konjac glucomannan (KG), which serves as a freeze-denaturation inhibitor agent (FDA) or binder (BG). The pH and water-holding capacity (WHC) of FDB + KG gels were higher than those of FDB gel without KG (control). Especially, the WHC increased from 11.00% for control to 55.65% for FDB gel with 1% KG as a BG. Consequently, cooking loss and texture parameters of FDB + KG gels decreased. The hardness of control was 2.14 kg, which significantly reduced to 0.12-0.87 kg with KG addition. The highest carbonyl content was observed in control gel, and the thiobarbituric acid reactive substance content was reduced by the addition of 1% KG as an FDA (T1) or 0.8% KG as an FDA with 0.2% KG as a BG (T2) (p < 0.05). These changes might be induced by the alteration of tertiary structure and thermodynamic stability of gels. In conclusion, 1% KG can be used as an FDA to improve the quality and physicochemical properties of heat-induced gels of FDB. Optimized FDB gels with KG can be used as an innovative food ingredient to fortify nutrition and develop special dietary purposes.
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Affiliation(s)
- Yea-Ji Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Biotechnology of Animal Resources, Konkuk University, Seoul, South Korea
| | - Jake Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Tae-Kyung Kim
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Ji Yoon Cha
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
| | - Dong-Min Shin
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
- Department of Food Science and Technology, Keimyung University, Daegu, South Korea
| | - Samooel Jung
- Division of Animal and Dairy Science, Chungnam National University, Daejeon, South Korea
| | - Yun-Sang Choi
- Research Group of Food Processing, Korea Food Research Institute, Wanju, South Korea
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6
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Zhang X, Mao M, Zhang S, Wang Z, Liu S, Yang W, Gao Y, Jia R. Investigation of the changes in gelation properties of hydroxypropyl distarch phosphate-surimi gel under different gelation-freezing treatments. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:7877-7887. [PMID: 37467419 DOI: 10.1002/jsfa.12871] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Grants] [Track Full Text] [Subscribe] [Scholar Register] [Received: 03/11/2023] [Revised: 06/16/2023] [Accepted: 07/17/2023] [Indexed: 07/21/2023]
Abstract
BACKGROUND Frozen storage often leads to quality deterioration of surimi-based products. At present, most of the research focuses on improving the quality of surimi products by adding cryoprotectants, and there are few studies available on preparation technology. Therefore, the effects of different gelation-freezing treatments, high temperature heating-freezing treatment (HF), low temperature heating-high temperature heating-freezing treatment (LHF) and low temperature heating-freezing-high temperature heating treatment (LFH) on the quality changes of surimi gels containing hydroxypropyl distarch phosphate (HPDSP) during frozen storage were investigated. RESULTS With the extension of frozen storage time, the quality of surimi gel in all groups decreased, but the quality of surimi gel with HPDSP was better than that of surimi gel without HPDSP. Compared with HF and LHF, the change range of breaking force, hardness, gumminess, whiteness and disulfide bond content of HPDSP-surimi gel treated with LFH was the least during the frozen storage. In the reheating process of LFH, HPDSP could absorb the water lost during freezing. Therefore, the change in the transverse relaxation time of HPDSP-surimi gels treated with LFH was smaller, with more immobile water and less free water and P22 of 96.81% and P23 of 0% at 16 weeks. In addition, the breaking deformation, cohesiveness, resilience, springiness and protein composition of surimi gels with and without HPDSP treated with HF, LHF and LFH did not change significantly during frozen storage. CONCLUSION The combination of LFH and HPDSP could effectively reduce the quality change of surimi gel during frozen storage. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xinxin Zhang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Min Mao
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Shutong Zhang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Zhufen Wang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Siqi Liu
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Wenge Yang
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
| | - Yuanpei Gao
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
- Key Laboratory of Health Risk Factors for Seafood of Zhejiang Province, College of Food Science and Pharmacy, Zhejiang Ocean University, Zhoushan, China
| | - Ru Jia
- Key Laboratory of Animal Protein Food Deep Processing Technology of Zhejiang Province, College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, China
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7
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Luo J, Liu S, Lu H, Wang Y, Chen Q, Shi Y. Improvement of kefir fermentation on rheological and microstructural properties of soy protein isolate gels. Food Res Int 2023; 174:113489. [PMID: 37986495 DOI: 10.1016/j.foodres.2023.113489] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/12/2023] [Revised: 08/16/2023] [Accepted: 09/21/2023] [Indexed: 11/22/2023]
Abstract
Soy protein isolate (SPI) has become a promising plant-based material as an animal protein products alternative. However, its application was limited due to the weak gelling properties. To investigate the effect of kefir fermentation on SPI gels properties, SPI-polysaccharide gels was produced by unfermented and kefir-fermented SPI using different concentration of KGM, chitosan, and calcium chloride in this study. Characterization of fermented SPI gels showed that fermentation by kefir grains can be applied to improve the textural strength, mechanical structure, and thermal characteristics of SPI gels. Compared to unfermented SPI gels, the water-holding capacity was remarkably enhanced to 63.11% and 65.71% in fermented SPI-chitosan gels. Moreover, the hardness of fermented SPI-KGM gels were significantly increased to 13.43 g and 27.11 g. And the cohesiveness and resilience of fermented-KGM gels were also improved than unfermented samples. Results of rheological characterization and thermogravimetric analysis revealed the strengthened mechanical features and higher thermal stability of fermented SPI gels. Additionally, the main role of hydrophobic interactions and secondary structure variations of SPI gels were demonstrated by intermolecular force measurements, Fourier-transform infrared spectroscopy, and X-ray diffraction. Moreover, the network structure was observed more compact and homogeneous performed by microstructural images in fermented SPI gels. Therefore, this research provided a novel approach combining multi-species fermentation with protein gelation to prepare SPI gel materials with improved nutrition and structural properties.
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Affiliation(s)
- Jiaqi Luo
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Siyu Liu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Hongyun Lu
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Yuxi Wang
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China
| | - Qihe Chen
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China; Future Food Laboratory, Innovation Center of Yangtze River Delta, Zhejiang University, Jiaxing, Zhejiang 314100, China.
| | - Ying Shi
- Department of Food Science and Nutrition, Zhejiang University, Hangzhou, Zhejiang 310058, China.
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Hu Q, Ma F, Wei H, Yang W, Deng S, Yu X, Huang T. Comparative investigation of various modification methods on Trachypenaeus Curvirostris surimi gel: Gelling properties, rheological behaviors and structure characteristics. J Texture Stud 2023; 54:582-594. [PMID: 37400374 DOI: 10.1111/jtxs.12785] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 10/09/2022] [Revised: 05/09/2023] [Accepted: 05/11/2023] [Indexed: 07/05/2023]
Abstract
The aim of this study was to compare the investigations of various contents of egg white protein (2.0%-8.0%, EWP), microbial transglutaminase (0.1%-0.4%, MTGase), and konjac glucomannan (0.5%-2.0%, KGM) on the gelling properties and rheological behavior of Trachypenaeus Curvirostris shrimp surimi gel (SSG), and assessed the modification mechanisms through the analysis of structure characteristics. The findings suggested that all modified SSG samples (expect SSG-KGM2.0% ) had the higher gelling properties and the denser network structure than those of unmodified SSG. Meanwhile, EWP could give SSG a better appearance than MTGase and KGM. Rheological results showed that SSG-EWP6% and SSG-KGM1.0% had the highest G' and G″, demonstrating that the formation of higher levels of elasticity and hardness. All modifications could increase gelation rates of SSG along with the reduction of G″ during the degeneration of protein. According to the FTIR results, three modification methods changed SSG protein conformation with the increasing α-helix and β-sheet contents and the decreasing of random coil content. LF-NMR results indicated that more free water could be transformed into immobilized water in the modified SSG gels, which contributed to improve the gelling properties. Furthermore, molecular forces showed that EWP and KGM could further increase the hydrogen bonds and hydrophobic interaction in SSG gels, while MTGase could induce the formation of more disulfide bonds. Thus, compared with another two modifications, EWP modified SSG gels showed the highest gelling properties.
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Affiliation(s)
- Qiuyue Hu
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Fuhao Ma
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
| | - Huamao Wei
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
| | - Wenge Yang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
| | - Shanggui Deng
- College of Food and Pharmacy, Zhejiang Ocean University, Zhoushan, Zhejiang, China
| | - Xunxin Yu
- Zhejiang Tianhe Aquatic Products Co., Ltd., Wenling, Zhejiang, China
| | - Tao Huang
- College of Food and Pharmaceutical Sciences, Ningbo University, Ningbo, Zhejiang, China
- Zhejiang-Malaysia Joint Research Laboratory for Agricultural Product Processing and Nutrition, Ningbo, China
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9
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He X, Zhao H, Xu Y, Yi S, Li J, Li X. Synergistic effects of oat β-glucan combined with ultrasound treatment on gel properties of silver carp surimi. ULTRASONICS SONOCHEMISTRY 2023; 95:106406. [PMID: 37088028 PMCID: PMC10457573 DOI: 10.1016/j.ultsonch.2023.106406] [Citation(s) in RCA: 6] [Impact Index Per Article: 6.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 02/21/2023] [Revised: 03/26/2023] [Accepted: 04/13/2023] [Indexed: 05/03/2023]
Abstract
The effect of oat β-glucan (OG) combined with ultrasound treatment on the gelation properties of silver carp surimi with different salt contents was investigated. The results demonstrated that the gelation properties of surimi gels at high salt concentration were superior than those at low salt level. The addition of OG or ultrasound treatment could significantly enhance the texture properties, gel strength and water holding capacity (WHC) of gel samples, regardless of salt contents. The ultrasound treatment improved the whiteness of surimi gels, whereas the OG addition slightly declined the whiteness. Both OG addition and ultrasound treatment markedly reduced the total sulfhydryl content (total SH) and strengthened the hydrophobic interactions, forming the more uniform and denser gel network structures, hence more water was captured in network structures and became immobilized. Moreover, the combined treatment of OG and ultrasound showed synergic action on the gelation properties of surimi, and the gel strength and WHC of low-salt surimi gel treated by the combination of OG and ultrasound were even superior than that of high-salt gel without OG by traditional heating.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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10
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He X, Lv Y, Li X, Yi S, Zhao H, Xu Y, Li J. Effect of oat β-glucan on gel properties and protein conformation of silver carp surimi. JOURNAL OF THE SCIENCE OF FOOD AND AGRICULTURE 2023; 103:3367-3375. [PMID: 36840432 DOI: 10.1002/jsfa.12525] [Citation(s) in RCA: 10] [Impact Index Per Article: 10.0] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 11/18/2022] [Revised: 01/25/2023] [Accepted: 02/25/2023] [Indexed: 06/18/2023]
Abstract
BACKGROUND Polysaccharides are the most widely used additives to enhance the quality of surimi gels. Oat β-glucan (OG), a functional polysaccharide, is known to affect the gelation characteristics of surimi. However, it has been rarely reported. Therefore, the effect of OG at different levels on gelling properties, protein conformation, and microstructures of silver carp surimi gels were investigated. RESULTS An increase in the OG content from 0 to 1.0% significantly improved the hardness, springiness, chewiness, puncture properties, storage modulus, and loss modulus of surimi gels. Moreover, the incorporation of OG (0-1.0%) facilitated the unfolding of proteins, resulting in the conformational transformation from α-helix to β-sheet and β-turn. Consequently, surimi-OG gels displayed a denser network structure with smaller and more uniform voids. Furthermore, partial free water in the gel network was converted into immobile water, increasing the water-holding capacity. However, a further increase in the OG concentration (1.0-2.0%) resulted in a looser and more uneven network structure with large and numerous cavities. In addition, the whiteness of composite gels decreased with increasing content of OG. CONCLUSION The addition of 1.0% OG dramatically improved the gelation performance of silver carp surimi, providing a theoretical foundation for the exploitation and manufacture of functional surimi products. © 2023 Society of Chemical Industry.
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Affiliation(s)
- Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, P. R. China
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11
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Yu L, Zhang X, Sun W, Shen G, Yang Y, Zeng M. The influence of piperine on oxidation-induced porcine myofibrillar protein gelation behavior and fluorescent advanced glycation end products formation in model systems. Food Chem 2023; 420:136119. [PMID: 37060667 DOI: 10.1016/j.foodchem.2023.136119] [Citation(s) in RCA: 2] [Impact Index Per Article: 2.0] [Reference Citation Analysis] [Abstract] [Key Words] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/13/2023] [Revised: 04/03/2023] [Accepted: 04/04/2023] [Indexed: 04/17/2023]
Abstract
This study investigated the effects of piperine on oxidation-induced porcine myofibrillar protein (MP) gelation behavior and fluorescent advanced glycation end products (fAGEs) formation. Model systems were prepared, lipid oxidation, MP gelling behavior, and fAGEs content were determined daily. The results indicated that lipid oxidation, carbonyl content, S0, cooking loss, and tryptophan fluorescence intensity of MP significantly decreased, whereas gel strength, WHC, and whiteness markedly increased as the concentration of piperine increased (from 0 to 30 μM/g protein), indicating that piperine could reduce lipid oxidation and oxidative damage to MP. The fluorescence intensity of fAGEs markedly decreased (P < 0.05), from 93.1 ± 4.4 to 61.2 ± 3.0, as the concentration of piperine increased from 0 μM/g protein to 30 μM/g protein after 5 days of incubation. These results in model systems suggest that the presence of piperine has an important role in the inhibition of MP oxidation and fAGEs formation.
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Affiliation(s)
- Ligang Yu
- School of Life Science, Shanxi University, Taiyuan 030006, China; Xinghuacun College of Shanxi University (Shanxi Institute of Brewing Technology and Industry (Preparation)), Taiyuan 030006, China.
| | - Xiaoyue Zhang
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Wenyan Sun
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Guang Shen
- School of Life Science, Shanxi University, Taiyuan 030006, China
| | - Yukun Yang
- School of Life Science, Shanxi University, Taiyuan 030006, China; Xinghuacun College of Shanxi University (Shanxi Institute of Brewing Technology and Industry (Preparation)), Taiyuan 030006, China.
| | - Maomao Zeng
- State Key Laboratory of Food Science and Technology, Jiangnan University, Wuxi 214122, China
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Liao Y, Sun Y, Wang Z, Zhong M, Li R, Yan S, Qi B, Li Y. Structure, rheology, and functionality of emulsion-filled gels: Effect of various oil body concentrations and interfacial compositions. Food Chem X 2022; 16:100509. [DOI: 10.1016/j.fochx.2022.100509] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 06/28/2022] [Revised: 11/07/2022] [Accepted: 11/08/2022] [Indexed: 11/13/2022] Open
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13
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Enhancing the interfacial stability of O/W emulsion by adjusting interactions of chitosan and rice protein hydrolysate. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.108406] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 12/14/2022]
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14
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Promoted strain-hardening and crystallinity of a soy protein-konjac glucomannan complex gel by konjac glucomannan. Food Hydrocoll 2022. [DOI: 10.1016/j.foodhyd.2022.107959] [Citation(s) in RCA: 1] [Impact Index Per Article: 0.5] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 01/17/2023]
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15
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Application of seaweed dietary fiber as a potential alternative to phosphates in frankfurters with healthier profiles. Meat Sci 2022; 196:109044. [DOI: 10.1016/j.meatsci.2022.109044] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 05/21/2022] [Revised: 09/16/2022] [Accepted: 11/14/2022] [Indexed: 11/18/2022]
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16
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Impact of garlic oligosaccharide fractions on microcosmic, mesoscopic, or macroscopic characteristics of dough. Food Res Int 2022; 160:111739. [DOI: 10.1016/j.foodres.2022.111739] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Received: 04/30/2022] [Revised: 06/08/2022] [Accepted: 07/21/2022] [Indexed: 11/21/2022]
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17
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Encapsulation of catechin or curcumin in co-crystallized sucrose: Fabrication, characterization and application in beef meatballs. Lebensm Wiss Technol 2022. [DOI: 10.1016/j.lwt.2022.113911] [Citation(s) in RCA: 0] [Impact Index Per Article: 0] [Reference Citation Analysis] [Track Full Text] [Journal Information] [Subscribe] [Scholar Register] [Indexed: 11/20/2022]
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18
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Wu W, Que F, Li X, Shi L, Deng W, Fu X, Xiong G, Sun J, Wang L, Xiong S. Effects of Enzymatic Konjac Glucomannan Hydrolysates on Textural Properties, Microstructure, and Water Distribution of Grass Carp Surimi Gels. Foods 2022; 11:foods11050750. [PMID: 35267383 PMCID: PMC8909482 DOI: 10.3390/foods11050750] [Citation(s) in RCA: 3] [Impact Index Per Article: 1.5] [Reference Citation Analysis] [Abstract] [Track Full Text] [Download PDF] [Figures] [Journal Information] [Subscribe] [Scholar Register] [Received: 01/21/2022] [Revised: 02/26/2022] [Accepted: 03/01/2022] [Indexed: 12/04/2022] Open
Abstract
This present work investigated the influence of konjac glucomannan (KGM) enzymatic hydrolysates on the textural properties, microstructure, and water distribution of surimi gel from grass carp (Ctenopharyngodon idellus). The molecular weight (Mw) of KGM enzymatic hydrolyzed by β-dextranase degraded from 149.03 kDa to 36.84 kDa with increasing enzymatic time. In the microstructure of surimi gels, KGM enzymatic hydrolysates with higher Mw showed entangled rigid-chains, while KGM enzymatic hydrolysates with lower Mw (36.84 kDa) exhibited swelled fragments. The hardness of surimi gel with a decline in KGM Mw exhibited first increasing then decreasing trends, while the whiteness of surimi gel increased. When KGM Mw decreased, the immobile water percentage of total signals decreased from 96.7% to 93.6%, and mobile water increased from 3.03% to 6.37%. In particular, the surimi gel with the addition of K2 showed better gel strength and water distributions. KGM enzymatic hydrolysates are expected to be used as a low-calorie healthy gel enhancer in surimi processing.
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Affiliation(s)
- Wenjin Wu
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Feng Que
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Key Laboratory of Fermentation Engineering (Ministry of Education), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China
| | - Xuehong Li
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Key Laboratory of Fermentation Engineering (Ministry of Education), School of Food and Biological Engineering, Hubei University of Technology, Wuhan 430064, China
| | - Liu Shi
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Wei Deng
- College of Food & Biology Science and Technology, Wuhan Institute of Design and Sciences, Wuhan 430205, China; (W.D.); (X.F.)
| | - Xiaoyan Fu
- College of Food & Biology Science and Technology, Wuhan Institute of Design and Sciences, Wuhan 430205, China; (W.D.); (X.F.)
| | - Guangquan Xiong
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Jing Sun
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
| | - Lan Wang
- Institute for Farm Products Processing and Nuclear-Agricultural Technology, Hubei Academy of Agricultural Science, Wuhan 430064, China; (F.Q.); (X.L.); (L.S.); (G.X.); (J.S.)
- Correspondence: (L.W.); (S.X.)
| | - Shanbai Xiong
- College of Food Science and Technology, Huazhong Agricultural University, Wuhan 430070, China;
- Correspondence: (L.W.); (S.X.)
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Xu Y, Lv Y, Zhao H, He X, Li X, Yi S, Li J. Diacylglycerol pre-emulsion prepared through ultrasound improves the gel properties of golden thread surimi. ULTRASONICS SONOCHEMISTRY 2022; 82:105915. [PMID: 35042162 PMCID: PMC8777156 DOI: 10.1016/j.ultsonch.2022.105915] [Citation(s) in RCA: 23] [Impact Index Per Article: 11.5] [Reference Citation Analysis] [Abstract] [Key Words] [MESH Headings] [Track Full Text] [Subscribe] [Scholar Register] [Received: 12/12/2021] [Revised: 01/03/2022] [Accepted: 01/10/2022] [Indexed: 05/07/2023]
Abstract
This study determined the influence of diacylglycerol (DAG) pre-emulsion on the gel properties and microstructure of golden thread surimi gels. DAG emulsion stabilized using sodium caseinate was pre-emulsified through ultrasound. The average particle size of DAG pre-emulsion decreased from 1324.15 nm to 41.19 nm, with notable improvements in apparent viscosity and storage stability. The surimi gels with different amounts (0%, 1%, 3%, 5%, and 7% w/w) of DAG pre-emulsion were prepared under heat induction. The whiteness of the composite gels markedly increased with the incorporation of DAG pre-emulsion. The peak T22 value of immobilized water, the gel strength, and water-holding capacity increased gradually, but it slightly decreased with the addition of 7% pre-emulsion. The curve of G' and G″ kept climbing as the concentration of pre-emulsion, and the microstructure of the gel network tended to become denser and more orderly. Principal component analysis (PCA) of electronic nose results showed that the surimi gels containing pre-emulsion could be clearly distinguished from the control group. In conclusion, the addition of 5% DAG pre-emulsion to surimi not only improved gel properties to the highest extent but also be compensated for lipid loss during the rinsing of surimi.
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Affiliation(s)
- Yongxia Xu
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Yanan Lv
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Honglei Zhao
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xueli He
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Xuepeng Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
| | - Shumin Yi
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China
| | - Jianrong Li
- College of Food Science and Engineering, Bohai University, National R&D Branch Center of Surimi and Surimi Products Processing, Jinzhou, Liaoning 121013, China.
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